°1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces or strips
°6 slices bacon, cook 8 oz whole wheat pasta, uncooked
°1 packet ranch season mix
°1 c fat-free milk
°1/2 cup grated reduced-fat sharp cheddar cheese
°2 green onions, diced
°Salt and pepper to taste
Cooking pasta accord to pack directions and set aside.
Cook bacon in a large skillet until crisp, then drain on paper towel. Chopping bacon when cool to handle. Draining most of the bacon drippings from pan, leaving for 1 tbsp. Return the pan to medium heat.
Season the chicken with salt and pepper and add it to the skillet along with the bacon drippings and cook until no longer pink and golden brown, about 4-6 minutes.
Add milk and packet of ranch dressing and mix well. Cook until thick and bubbly. Add the cheddar cheese and half of the reserved bacon. Cook, stirring regularly, until the cheese is melted. If the sauce becomes too thick, dilute with fat-free chicken broth as needed.
Pour the sauce over the pasta and serve with the remaining bacon and green onions sprinkled on top